Vegan tvp spaghetti sauce

Textured soy protein is by far my favorite option to replace meat in a spaghetti sauce. The texture is very similar and it absorbs the flavors of the sauce during cooking, which gives an incredible result. If you want to impress your guests with a good vegan meal, this spaghetti is a guaranteed success!

Ingredients

2 tablespoons vegetable oil

4 garlic cloves, finely chopped

2 big yellow onions (or 4 small ones) finely chopped

680 grams of white mushrooms, chopped

5 carrots, finely chopped

2 celery stalks, finely chopped

2 green peppers, finely chopped

2 red peppers, finely chopped

2 cans of 796 ml of diced tomatoes

680 ml of strained tomatoes

680 ml of tomato sauce

156 ml of tomato paste

3 bay leaves

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon chili flakes

1/4 teaspoon clove

1 1/2 cup textured vegetable protein (tvp)

Optional:

1 sprig of fresh chopped rosemary

20 fresh basil leaves chopped

20 leaves fresh minced oregano

Preparation

Cut all vegetables as indicated.

In a large pot, put the vegetable oil, garlic and onions and caramelize over a medium heat for a few minutes.

Add the mushrooms and continue cooking until the mushrooms are lightly grilled. Avoid brewing too much.

Add remaining ingredients except fresh herbs and mix.

Bring to a boil, reduce heat to low and let simmer 1 hour with the lid. Brew occasionally.

Remove the lid and continue cooking for a minimum of 2 hours (ideally a good 3 hours). Brew occasionally.

Optional: Add the fresh herbs, stir and let stand about 30 minutes. For a little extra, serve with a vegan parmesan. 😉